Cocoa Krispies Cupcakes Food

CHOCOLATE KRISPIES

Steps:

• Put the margarine, sugar and syrup in a saucepan and heat gently until it has all melted and mixed together.
• Remove from the heat and add the cocoa powder. Mix inches.
• Add the Rice Krispies and mix well to coat evenly.
• Drop tablespoonfuls of the mixture into paper cases. Chill in the fridge until set.

GO-TO CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
• Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl. Cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine.
• Meanwhile, whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat the sour cream, vanilla and eggs. Whisk the hot cocoa mixture into the dry ingredients. Then stir in the sour cream mixture just to combine; don't overmix.
• Divide the batter evenly in the prepared muffin tin, filling each cup about three-quarters full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 18 to 20 minutes for standard cupcakes or 16 to 18 minutes for minis.
• Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.

COCOA KRISPIES TREATS TM

Steps:

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add KELLOGG'S® COCOA KRISPIES® cereal. Stir until well coated.
• Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
• MICROWAVE DIRECTIONS:
• In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

THE BEST CHOCOLATE CUPCAKES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
• Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
• Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
• Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
• For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
• Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

COCOA KRISPIES CUPCAKES

Steps:

• Grease 24 muffin pans.
• Butter a 4 quart microwavable bowl on high for 45 seconds or until melted (microwave times will vary) Place marshmallows in the bowl and mix around to ensure it is coated with the melted butter.
• Place in the microwave for 45 seconds and then stir.
• Replace in the microwave for another 30 seconds or until marhmallows are melted.
• Add cereal to melted mixture and stir well.
• Firmly pack cereal into the muffin pans to form a cupcake.
• Let cool.
• After cooled, remove, frost and decorate as desired.

HOT COCOA CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper or foil liners., Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking cocoa, hot cocoa mix, baking powder and baking soda; beat into creamed mixture alternately with milk, beating after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire racks; cool completely., For frosting, beat butter until creamy. Beat in marshmallow cream and vanilla. Beat in confectioners' sugar alternately with milk. Beat on medium speed until fluffy, about 2 minutes. Spread or pipe onto cupcakes. Add toppings as desired.

COCOA PEBBLES KRISPIES

Steps:

• Spray 13x9-inch pan with cooking spray.
• Microwave butter on high 45 seconds or until melted.
• Add marshmallows and toss to coat.
• Microwave 1 1/2 minutes or until marshmallows are completely melted.
• If you prefer to make these on the stove top, put butter and marshmallows in a pan and melt.
• Add cereal and mix well.
• Press firmly and evenly into prepared pan.
• Cool and cut into bars.

THE BEST CHOCOLATE CUPCAKES EVER!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 6 muffin cups or line with paper liners.
• Mix flour, sugar, cocoa powder, and baking powder together in a bowl.
• Stir margarine, water, egg, and vanilla extract together. Beat margarine mixture into flour mixture. Fill each muffin cup halfway with batter; press candy kiss into the center of each half-filled muffin cup.
• Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes.

COCOA KRISPIE FOOTBALL TREATS

Steps:

• In large pan or dutch oven, melt 3 Tablespoons of the butter over low heat. Add marshmallows & stir until completely melted.
• When marshmallows are melted & smooth, turn off heat & add almond extract. Stir well.
• Remove from burner & add Cocoa Krispies. Stir till combined.
• Spray inside of a large bowl & turn the mixture out into it. Allow to cool for about 10-15 minutes.
• Lightly grease your fingers with the 1 Tablespoon of butter and then pull off about a 1/4 cup of Krispie mixture.
• Shape into a football. An oval shape that is wide & tall in the center, getting smaller & slightly pointy at both ends. Repeat until all the mixture is used up.
• With frosting tube, pipe one long line, lengthwise, down the top of each football. Then pipe a short line at each end & fill in the center with more short lines to form the football's laces.

FILLED CUPCAKES WITH COCOA FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, cocoa powder, baking soda, and salt for cupcakes together into a medium bowl. Combine mayonnaise, sugar, milk, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Slowly add flour mixture and beat at medium speed for 2 minutes. Divide batter evenly amongst the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 25 to 28 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 30 minutes.
• While the cupcakes are baking, stir together flour and salt for the filling in a small saucepan. Gradually whisk in milk. Cook and stir over medium heat until thick and pudding-like, 5 to 10 minutes. Remove from the heat, cover, and refrigerate until cold, about 30 minutes.
• Cream shortening and confectioners' sugar together until light and fluffy. Gradually mix in chilled pudding mixture and vanilla extract, beating until light and fluffy. Transfer filling to a pastry bag fitted with a small tip.
• Push the pastry tip into the top of a cupcake about 1 inch deep. Squeeze filling to fill cupcake, stopping before it starts to leak outside of the hole. Repeat to fill remaining cupcakes.
• Combine butter, milk, and cocoa powder for the frosting in a saucepan and bring to a boil over medium heat. Remove from the heat and transfer to a mixing bowl. Immediately add confectioners' sugar and vanilla extract; beat well. Frost cupcakes with warm frosting.